I've been cooking since I was a little kid. The only formal cooking class I've ever taken was when Paul Kirk came to NYC last year. Most of my training has been with my family and friends. I'm no classical cook, but I can hold my own. I'm often surprised on how many "classic" techniques I already incorporate into my cooking, simply because I was taught that was the proper way to do it.
If I do say so myself I'm a pretty good cook, but there's one area of my expertise that bothers me because it is so lacking. That's my knife skills. I'm working on them, but I'm always looking for ways to improve.
So here's something I'm taping up on the back splash in the kitchen. The proper definitions of the various cuts used by chefs. Let's see if it helps.
- Brunoise - This Cut is 1/8 by 1/8 by 1/8 inch square.
- Small Dice - This cut is 1/4 by 1/4 by 1/4 inch square.
- Medium Dice - This cut is 1/2 by 1/2 by 1/2 inch square.
- Large Dice - This cut is 3/4 by 3/4 by 3/4 inch square.
- Julienne - This cut is 1/8 by 1/8 inches by 3 inches long.
- Battonet - This cut is 1/4 by 1/4 by 2 1/2 inches long.
- French Fry - This cut is 1/2 by 1/2 by 3 inches long.